2. In another bowl, combine ricotta and 4 yolks. With a wooden spoon, beat for 1 minute or until light and fluffy. Stir in flour mixture alternately with milk in two additions. Stir until just blended.

3. In an electric mixer, beat the 3 egg whites until stiff but not dry.

4. Stir 1/4 of whites into the ricotta mixture to lighten it. Fold in the remaining whites in 3 more additions.

5. Heat a large, nonstick skillet. Add 1 tablespoon of the oil. Using a 1/4-cup measuring cup, pour mounds of batter into the pan. Cook without disturbing for 1 minute or until brown on the bottom. Turn and continue cooking for 1 minute more or until the pancakes are golden on the undersides. Cook remaining batter in the same way.